Strawberry

This recipe was created to accompany <epirecipelink id="14062">Frozen Lemon Mousses</epirecipelink>. Can be prepared in 45 minutes or less.

The chocolate topping on this striking rectangular tart is very rich, so a small serving of the dessert goes a long way.

Can be prepared in 45 minutes or less.

A refreshing dessert on its own or spooned over vanilla ice cream. This recipe can be prepared in 45 minutes or less.

Fools are light desserts made of fruit and whipped cream. They date back to the fifteenth century. White chocolate gives this classic a contemporary twist.

A very pretty, fresh-tasting dessert that can be assembled a day ahead.

"I’ve been cooking since I was twelve, and my husband, Bruce, picked it up during a "Mr. Mom" phase after our second daughter was born," writes Renee Davis of Cadiz, Ohio. "We have a great time coming up with recipes together. If he concocts a dish, I’ll taste-test it, and vice versa. Some of our best (and worst) dishes have been the result of enthusiastic experimentation. I used to serve fresh fruit with a cream-cheese-and-marshmallow dip as an easy dessert after big barbecue meals, but we improved on that by adding a cookie crust and ended up with an entirely new dish." Popular with kids and adults, this dessert pizza is incredibly easy to make. Top with your favorite summer fruit.

Ground cardamom is a clever addition to the sugar in this simple recipe.

Don't worry — you won't need a giant oven for this king-size tart. It's made in 4 quadrants, baked one at a time. And because the recipe uses packaged puff pastry, it's fairly simple to prepare.

Since this cheesecake needs to chill for several hours, it's easiest to bake it a day ahead of time.

The topping spreads as it bakes, forming a crisp cookie-like layer.

(GELATO DI FRAGOLLA)

White Chocolate Tartlets with Strawberries and Bananas These irresistible sweets feature a hazelnut crust that is lined with dark chocolate and filled with white chocolate mousse.

"Inspired by Caroline Bates's Chesapeake Bay article in the June 1998 Gourmet, I decided to spend a couple of days there with a friend from Holland," says Susan Tingle Goldthwaite of Teaneck, New Jersey. "We stayed at the Waterloo Country Inn and were pleasantly surprised to find that the inn now has a restaurant, called David's at the Waterloo, open Thursday, Friday, and Saturday evenings. The strawberry napoleon was unlike anything I have ever tasted. Wonderfully fresh strawberries were swirled in the most luscious cream concoction and nestled between two lacy almond cookies. My mouth starts watering just thinking of it again! I'd love to have the recipe." Editors' note: It turns out that chef David Wells and his wife, Lillian, have since moved their restaurant to Salisbury, Maryland, which is about 10 miles from the Waterloo Country Inn. They still offer this delicious dessert at their new place, David's (a bistro!).

Active time: 1 1/2 hr Start to finish: 9 hr

Flambéing was all the rage in the '40s, not only for its drama but also for its utility — chafing dishes let the cook go home early and let the host or hostess show off in the dining room. Everyone's heard of cherries Jubilee, but we prefer strawberries set aflame in boozy syrup.